The broken cocoa cake (kibbled cake) after the cocoa butter press is fed into the Thouet cake cooler. The cooling screw is designed for the continuous cooling of the hot broken cocoa cake. Cocoa cake leaving the press has a temperature of approximately 80 – 100°C, due to the high temperature the amount of bacteria in the cocoa cake is small.
The cooling takes place in a closed cooling screw via jacketed wall and hollow screw shaft, so there is almost no risk of contamination. Cooling down the cocoa cake to a temperature of approx. 35°C ensures a constant product temperature, increased capacity and stabilizing quality in the subsequent cake grinding / pulverizing process.
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